Step 1

In a small bowl, combine the cornstarch with 2 tablespoons of water, whisking until the mixture is smooth. Add the soy sauce, 1/4 cup water, brown sugar, rice vinegar, and sesame oil. Set Aside. Editor's Tip: For a sauce with an even consistency, make sure your water is cold when adding it to the cornstarch.

Step 2

Pour oil into a large skillet and heat it over medium heat. Once hot, add the shrimp, cooking and stirring often until they achieve a pink and opaque appearance, roughly four to six minutes. Avoid overcooking to maintain their juiciness and tenderness. Editor's Tip: Thaw your shrimp overnight in the refrigerator or more quickly in a colander while rinsing under cold running water for 15 to 20 minutes. Pat the shrimp dry with paper towels to eliminate excess water before cooking.

Step 3

Add minced ginger and garlic to the skillet, sautéing for about a minute until they release their fragrance. Stir the sauce mixture once more, then pour it into the skillet. Bring up the heat to reach a gentle boil. Keep stirring the sauce consistently for one to two minutes. Watch for the sauce to thicken into a glossy consistency, which indicates it's ready.

Step 4

Top with sliced green onions just before serving. Dish immediately over steaming rice, and if you'd like sprinkle sesame seeds on top for added texture.